Plovers a la Jardiniere
From The Swedish, French, American cook book, 1918
Serves 4
Serve with salad.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 360. The excerpt below is the record exactly as published.
viers ) a la Jardiniere Pick, singe, and clean the birds well; cut in halves, leaving one whole for decoration, remove the insides; stuff each piece with chicken forcemeat — turn the stuffed side down, forming it in the shape of a leg. Put cutlets and bird on a buttered pan with sherry, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.